Cafeteria Worker

Essential Functions Receives assignments from management, then establishes team’s work priorities and assignments in conjunction with management. Trains team members on appropriate work procedures in a safe manner. Ensures adherence to work procedures. Determines and authorizes overtime as business needs require. Assists team in resolution of on-the-job technical problems. Arranges for necessary tools and supplies. Inspects, coordinates, and records work performed by the team. Notifies management of issues relating to job discipline and employee performance. Substitutes for management in their absence. Relieves team members during breaks, lunch, etc. Assists with stocking of merchandise. Utilizes first in, first out (FIFO) method to stock perishable items. Receives and stores items for merchandising and kitchen use. Keeps storeroom clean and organized. Ensures cafeteria equipment are functioning appropriately. Reports equipment failures to Facilities and/or Operations for repairs in a timely manner and follow up as necessary. Provides timely communication, updates, and issues or concerns to management. Prepares food according to established preparation methods. Operates cash register to compute bills; ensures accuracy of collection and disbursement money. Modifies and issues receipts to customers. Restocks cafeteria and vending machines. Receives and stores incoming food and kitchen items obtained from vendors. Utilizes instructions and pre-established guidelines to perform daily functions. Washes pots, pans, dishes, utensils, and other cooking equipment as necessary. Prepares and delivers prepared food items. Serves food to employees during operating hours. Maintains records and reports of cafeteria inventory; alerts appropriate personnel of necessary inventory order placements. Oversees designated cafeteria areas; ensures designated areas are fully stocked and accessible during rush hours. Prepares meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to guidelines. Plans and reviews menus to determine food quantities, number, and types of meals to be served and economical use of food goods. Develops and standardizes recipes and portions; ensures menu items are prepared in sufficient quantities to satisfy volumes. Inspects food items, work areas, etc. for the purpose of preventing cross-contamination of food borne illnesses. Performs other related duties and projects as business needs require at direction of management. Education and Experience High school diploma or equivalent. Minimum three (3) years of experience in cafeteria environment. Special Requirements/Certification Valid California’s driver’s license and proof of insurance preferred. Pay Range : $19.30-22/hr #J-18808-Ljbffr